GLUTEN-FREE WAFFLES
Make and share this Gluten-Free Waffles recipe from Food.com.
Provided by GinnyP
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the dry ingredients.
- Mix together the 1 1/2 cups milk and eggs; stir in the butter.
- Stir the wet ingredients into the dry ingredients.
- Add additional milk until you get a batter a little thicker than pancake batter.
- Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.
- (Mine whistles.) Serve immediately.
- Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.
- NOTE: My absolute favorite flour for waffles is"All-Purpose Celiac Flour" by Kinnikinnick (They are based in Canada. www. kinnikinnick. com) If ordering online isn't an option for you, try this flour blend: 2 cups White Rice Flour, 1 cup Potato Starch, 1/2 cup Tapioca Starch, 1-3/4 tsp Guar Gum.
- Use 2 cups for waffles.
- (I haven't tried this substitution, but based on the ingredient list on the package and with help from Bette Hagman's books, it sounds like a good bet.).
GLUTEN-FREE WAFFLES
So far this is the best I've come up with for waffles. They get a nice crispy outer shell in my waffle iron that I find delicious. Be warned: you have to like buckwheat to like these. Using half creamer and half milk is pretty awesome if you don't mind the extra fat/calories. You can substitute applesauce for the oil, if desired.
Provided by stairguy
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 20m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Stir milk, buckwheat, almond flour, vegetable oil, eggs, baking powder, sugar, and salt together in a bowl until batter is smooth.
- Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 22.6 g, Cholesterol 79.6 mg, Fat 18.5 g, Fiber 2.4 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 815 mg, Sugar 5.5 g
GLUTEN-FREE OVERNIGHT YEASTED WAFFLES
Gluten-free waffles with a delicate yeast flavor get a crispy and crunchy outside, but are melt-in-your-mouth soft on the inside. They freeze quite well, too. These waffles work with sweet or savory toppings.
Provided by Buckwheat Queen
Categories Breakfast and Brunch Waffle Recipes
Time 9h35m
Yield 12
Number Of Ingredients 8
Steps:
- Approximately 9 hours or the night before making waffles, combine warm water, honey, and yeast in a small bowl. Stir and let rest until bubbly, 5 to 10 minutes.
- Combine milk and olive oil in a large mixing bowl. Add 1 1/2 cups gluten-free flour, 1/4 cup at a time, mixing well between each addition, to create a thick but pourable batter. Add more flour if batter is too thin, 1/8 cup at a time, until a pourable batter is achieved.
- Stir yeast mixture into batter until just combined. Cover bowl with a lid or plastic wrap and leave on the kitchen counter all night; batter will double or even triple in volume, so be sure the bowl is large enough.
- When you are ready to make the waffles, add beaten egg and salt to the bowl with the batter.
- Preheat a waffle iron according to manufacturer's instructions. Cook about 1/4-cup batter in the preheated waffle iron until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 18.3 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 2.4 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 26.8 mg, Sugar 2.2 g
THE ULTIMATE GLUTEN FREE WAFFLE
This is a basic adaptation of the Joy Of Cooking Waffle recipe and it has become a hit around my household from all of my non food allergy challenged friends as well. I made a gigantic batch for Easter Brunch and people could not get enough! Now: you can add anywhere from 1/2 stick to 2 sticks of butter depending on how crisp or healthy you want the waffles to be. Also: I have been substituting the sugar with Blue Agave Syrup which works wonderfully. ** this recipe is gluten and corn free (if you use baking powder that is corn free, or you could always mix your own with baking soda and cream of tatar). Needless to say, you could substitute the eggs with egg substitute, and the milk with almond milk or something of that nature. serve with whipped cream (or cinnamon whipped cream), fruit, or any of your favorite toppings!
Provided by Anna Hermann
Categories Breakfast
Time 35m
Yield 6 waffles, 6 serving(s)
Number Of Ingredients 8
Steps:
- beat egg whites until stiff first with electric blender.
- combine all dry ingredients in a large bowl.
- mix well (especially to evenly mix up the guar gum).
- beat up egg whites in clean bowl first until stiff.
- melt butter in pot or microwafe.
- thoroughly blend all wet ingredients with electric blender except for egg whites.
- mix wet ingredients into dry ingredients with electric blender.
- carefully add egg whites to batter and mix in with spoon until all are barely combined.
- heat up waffle iron.
- cover about two-thirds of grid survace with batter.
- cook.
- *you can keep waffles warm and crisp on a baking sheet in 200 F oven.
Nutrition Facts : Calories 523.9, Fat 36.1, SaturatedFat 21.8, Cholesterol 195.6, Sodium 476.6, Carbohydrate 42.1, Fiber 1.1, Sugar 2.4, Protein 8.2
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